Index Catalog // ScholarsArchive@OSU

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:: Miranda-Lopez, Rita
Abstract:: The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...
Resource Type:: Masters Thesis
Full Text:: components in wines (Webb, 1967). The seventies were characterized by the development of GC-MS coupling

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: walls (Sterling, 1955). Since the intercellular cement is composed in most part of pectic substances

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Creator:: Decker, Carl David
Abstract:: Proteases present in shrimp processing waste are factors in the technology of shrimp. The distribution of proteolytic activity in shrimp parts was determined using hemoglobin and casein as substrates. The effects of various parameters upon activity of proteases in the inedible portion were determined using muscle protein as a substrate....
Resource Type:: Dissertation
Full Text:: where proteins serve as substrate (Dixon and Webb, 1964). A linear approximation was used to

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project
Full Text:: *103 to 427 3.3*104 CFU/ml and fungi between l.5*102 to l.4*103 CFU/ml (Bauer 2002). Microorganisms

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: vinifera L. Cv. white wines. Foods, 7(2), 27. Styger, G., Prior, B., & Bauer, F. F. (2011). Wine flavor

The effects of cyclopropenoid fatty acids on the growth, blood lipids, and viral infectivity of White Leghorn chickens

Creator:: Swanson, Joy Emily
Abstract:: Three studies were designed to evaluate the promoting effect of cyclopropenoid fatty acids (CPFA) on avian myeloblastosis virus (AMV) infection in White Leghorn chickens. In the first study effects on growth parameters, blood serum and erythrocyte lipid composition of White Leghorn chickens were investigated at 100 ppm and 300 ppm...
Resource Type:: Masters Thesis
Full Text:: from AMV as having the ability to bind amino acids. Bolognesi and Bauer (1970) studied the

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Creator:: Liaw, Ean-Tun
Resource Type:: Dissertation

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Creator:: Warthesen, Joseph John
Abstract:: The reaction of several primary amines with nitrite was investigated with regard to the formation of N-nitrosamines. When reacted in a low moisture system at 160°C with a 1:2 molar ratio of amine to sodium nitrite, various primary amine hydrochloride salts were found to give rise to heterocyclic nitrosamines. The...
Resource Type:: Dissertation
Full Text:: , 1972; Essigmann and Issenberg, 1972; Pensabene et al. , 1972; Gough and Webb, 1973). The

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: process have been reported in pears by Jermyn and Isherwood (1956) and in peaches by Sterling (1961

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Creator:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

The effects of cyclopropenoid fatty acids on the growth, blood lipids, and viral infectivity of White Leghorn chickens

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search